Chocolate Peanut Butter Candy Cupcakes

Turn Betty Crocker® SuperMoist® cake mix into a delicious Halloween dessert with this easy recipe for chocolate peanut butter cupcakes.

  • Prep Time 25 min
  • Total Time 1 hr 25 min
  • Servings 24

1
box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1
bag (8 oz) unwrapped mini chocolate-covered peanut butter cup candies
2
cups powdered sugar
2
cups creamy peanut butter
3/4
cup butter, softened
1
teaspoon vanilla
2/3
cup whipping cream

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Reserve 12 of the peanut butter cup candies for garnish. Coarsely chop remaining candies; stir into batter. Divide batter evenly among muffin cups.
  • 3 Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • 4 In medium bowl, beat powdered sugar, peanut butter, butter and vanilla with electric mixer on medium speed until smooth. Add whipping cream; beat until frosting is smooth and spreadable. Frost cupcakes. Cut reserved peanut butter cup candies in half; garnish each cupcake with 1 half candy.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
,
% Daily Value
Total Fat
28g
28%
(Saturated Fat
9g,
9%
),
Sodium
340mg
340%;
Total Carbohydrate
36g
36%
(Dietary Fiber
2g
2%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 2 Other Carbohydrate; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.